| 郭换丽， 余元善， 吴继军，等.二甲基二碳酸盐的研究进展及其在食品杀菌中的应用[J].广东农业科学,2015,42(4):71-76 |
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二甲基二碳酸盐的研究进展及其在食品杀菌中的应用 |
| Review of Dimethyl dicarbonate and its application in the sterilization of food |
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| DOI： |
| 中文关键词: 二甲基二碳酸盐 杀菌 食品 机制 |
| 英文关键词: Dimethyl dicarbonate sterilization food mechanism |
| 基金项目: |
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| 摘要点击次数: 2637 |
| 全文下载次数: 1176 |
| 中文摘要: |
| 二甲基二碳酸盐（DMDC）具有高效、无残留、不影响果蔬汁饮料的风味物质，能保证饮料纯正新鲜
等优点，已经成为新兴非热杀菌技术研究的热点之一。 以近几十年来国内外对 DMDC 的研究为依据，详细阐述
了 DMDC 的化学合成制备和检测技术、安全性评估和限量标准、杀菌机制、影响杀菌的主要因素及其在食品杀
菌中的应用等，同时也分析了 DMDC 在食品杀菌应用中的发展前景和优势。 |
| 英文摘要: |
| Dimethyl dicarbonate (DMDC) has become a new research focus because of its advantages, such ashigh inactivation efficiency to microorganisms, no residue in juice, not affecting the flavor of fruit and vegetable juice, ensuring the freshness of fruit and vegetable juice. In this paper, chemical synthesis and detect ion techniques, safety assessments and limitation standards, sterilization mechanism of DMDC, factors influencing bactericidal effect, and its
application in food were reviewed based on the achievement of the home and abroad research over the past decades,and also further analyzed the advantages and prospects of DMDC in food sterilization. |
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